Slow-Cooked Spoon Bread
Serves 6 to 8. Recipe is by Julie Kay.
½ cup yellow cornmeal
1½ cups milk
¾ cup cheddar cheese, divided
1 (11-oz.) can super-sweet yellow and white corn or Mexicorn, drained
3 green onions, chopped
1 tsp. Creole seasoning
1. Stir together cornmeal and milk over medium high heat on stove top. Spray slow cooker with vegetable spray or grease interior stoneware with small amount of softened butter.
2. Transfer cornmeal-milk mixture to slow cooker and add in half of the cheddar cheese, the corn, green onions, eggs and seasoning. Whisk together.
3. Cook on High for 2 to 3 hours.
4. Sprinkle on remaining cheese and serve.